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EL FOGON DREAMS

3215 DAVIE BLVD, FORT LAUDERDALE, FL 33312 · Permanent Food Service

Inspection summary

EL FOGON DREAMS has been inspected 3 times by Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants since July 15, 2026. The most recent inspection, on July 29, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 42 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Chemicals and toxic substances.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 5 times across 2 separate inspections, most recently on July 16, 2026. For example: Hand wash sinks, hand washing supplies and hand wash sign

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 3 separate inspections, most recently on July 29, 2026. For example: Food-contact surfaces clean and sanitized

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 4 times across 2 separate inspections, most recently on July 16, 2026. For example: Dishwashing facilities; chemical test kit(s); gauges

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times on July 15, 2026. For example: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 2 separate inspections, most recently on July 16, 2026. For example: Original container: properly labeled, date marking, consumer advisory

About this data

These results come from Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Routine - Food

    3 infractions

    • 22: Food-contact surfaces clean and sanitized
      • Risk factor
    • 50: Current license properly displayed
      • Primary concern
    • 51: Other conditions sanitary and safe operation
  2. Routine - Food

    12 infractions

    • 02: Original container: properly labeled, date marking, consumer advisory
      • Risk factor
    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 16: Dishwashing facilities; chemical test kit(s); gauges
      • Primary concern
    • 22: Food-contact surfaces clean and sanitized
      • Risk factor
    • 29: Plumbing installed and maintained; mop sink; water filters; backflow prevention
      • Primary concern
    • 31: Hand wash sinks, hand washing supplies and hand wash sign
      • Risk factor
    • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
    • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
    • 50: Current license properly displayed
      • Primary concern
    • 51: Other conditions sanitary and safe operation
    • 53: Food management certification valid / Employee training verification
      • Risk factor
    • 53: Food management certification valid / Employee training verification
      • Risk factor
  3. Routine - Food

    27 infractions

    • 01: Approved source
      • Risk factor
    • 02: Original container: properly labeled, date marking, consumer advisory
      • Risk factor
    • 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
      • Risk factor
    • 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
      • Risk factor
    • 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
      • Risk factor
    • 06: PH/TCS foods properly thawed
    • 08: Food protection, cross-contamination
      • Risk factor
    • 08: Food protection, cross-contamination
      • Risk factor
    • 11: Employee health knowledge; ill/symptomatic employee present
      • Risk factor
    • 12: Hands washed and clean, good hygienic practices, eating/drinking/smoking
      • Risk factor
    • 12: Hands washed and clean, good hygienic practices, eating/drinking/smoking
      • Risk factor
    • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
    • 16: Dishwashing facilities; chemical test kit(s); gauges
      • Primary concern
    • 16: Dishwashing facilities; chemical test kit(s); gauges
      • Primary concern
    • 16: Dishwashing facilities; chemical test kit(s); gauges
      • Primary concern
    • 21: Wiping cloths; clean and soiled linens; laundry facilities
    • 22: Food-contact surfaces clean and sanitized
      • Risk factor
    • 24: Storage/handling of clean equipment, utensils; air drying
    • 29: Plumbing installed and maintained; mop sink; water filters; backflow prevention
      • Primary concern
    • 31: Hand wash sinks, hand washing supplies and hand wash sign
      • Risk factor
    • 31: Hand wash sinks, hand washing supplies and hand wash sign
      • Risk factor
    • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
    • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
    • 50: Current license properly displayed
      • Primary concern
    • 51: Other conditions sanitary and safe operation
    • 53: Food management certification valid / Employee training verification
      • Risk factor
    • 53: Food management certification valid / Employee training verification
      • Risk factor

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